Oil Pie Shell
A versatile oil pie shell that yields a crisp, golden crust perfect for sweet or savory fillings, suitable for quick baking and customizable for various pies.
Ingredients
Instructions
- Stir flour and salt together.
- Pour water and oil into the flour mixture and blend lightly with a fork.
- Form the mixture into a ball.
- Roll out between two pieces of wax paper.
- Refrigerate for a few minutes.
- Peel off the top piece of wax paper.
- Fit the dough, paper side up, into an 8 or 9-inch pie plate.
- Remove the paper.
- Cut off excess pastry.
- Flute the edges.
- Bake in a 450° oven for 7 to 10 minutes or until golden brown.
- May also fill with a filling and then bake.
Tips & Substitutions
For a flakier crust, avoid overmixing the dough; blend just until combined. If you prefer a richer flavor, consider substituting half of the oil with melted butter. You can also add herbs or spices to the flour for a unique twist. This oil pie shell is versatile and works well with both sweet and savory fillings, making it a great choice for various dishes.
Serving Suggestions
This oil pie shell is perfect for quiches, fruit pies, or even savory tarts. Pair it with a light salad, such as Black Beauty Salad, for a refreshing contrast to the richness of the pie. For dessert, fill it with your favorite custard or fruit filling and serve with a dollop of whipped cream for a delightful treat.
Storage & Reheating
If you have leftover pie shell, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F for about 10 minutes until warmed through. If it’s filled, cover it with foil to prevent over-browning while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Oil Pie Shell contains roughly 167 calories, with 1g protein, 7g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
How do I know when the pie shell is done baking?
The pie shell is done when it is golden brown and appears set. Keep an eye on it, as baking times can vary; typically, it takes 7 to 10 minutes at 450°F.
Can I freeze the pie shell for later use?
Absolutely! After rolling out the dough, wrap it tightly in plastic wrap and freeze. It can be stored for up to 3 months. Thaw in the refrigerator before baking for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).